I'm working on the menu for 20th December and would welcome some input.
This is how far I've come:

Raw veg with dips served with Jello shooters
Chicken pot pie
molded gelatin salad
green salad with "stuff" in it and with real dressing
biscuits

Any suggestions for non-salad sides? (Not green bean casserole.) Not all
American ingredients are available here in small city Italy.

Also an iconic dessert that can be made ahead.

Everything needs to be able to be made in quantity ahead of time and not
need much last minute fiddling. It is to be good American food and not a
joke. I will be serving American wines, which here means Gallo, but the
higher end Gallo!
--
http://www.judithgreenwood.com

Giusi wrote:
> I'm working on the menu for 20th December and would welcome some input.
> This is how far I've come:
>
> Raw veg with dips served with Jello shooters
> Chicken pot pie
> molded gelatin salad
> green salad with "stuff" in it and with real dressing
> biscuits
>
> Any suggestions for non-salad sides? (Not green bean casserole.) Not all
> American ingredients are available here in small city Italy.
>
> Also an iconic dessert that can be made ahead.
>
> Everything needs to be able to be made in quantity ahead of time and not
> need much last minute fiddling. It is to be good American food and not a
> joke. I will be serving American wines, which here means Gallo, but the
> higher end Gallo!

I always like rice with a pot pie. Perhaps a rice pilaf with some wild
rice (classic American food!) mixed in? Cooked in stock, perhaps some
mushrooms and green peas also added?
I've never actually made a molded gelatin salad and thankfully only see
them at church supper type events. Would a gelatin salad be a bit
redundant after the frat house style Jello shooters? Jello shooters are
great fun and at a party where getting a bit schnockered is a plus...but
is that your goal?
What about a good apple pie for dessert? Served with cheddar cheese.
Goomba (who may be missing the point of this meal?)

"Giusi" > wrote in message
...
>
> I'm working on the menu for 20th December and would welcome some input.
> This is how far I've come:
>
> Raw veg with dips served with Jello shooters
> Chicken pot pie
> molded gelatin salad
> green salad with "stuff" in it and with real dressing
> biscuits
>
> Any suggestions for non-salad sides? (Not green bean casserole.) Not all
> American ingredients are available here in small city Italy.
>

Corn on the Cob

> Also an iconic dessert that can be made ahead.
>

Apple Pie w/ ice cream. or not the ice cream if you don't have the time.


> Everything needs to be able to be made in quantity ahead of time and not
> need much last minute fiddling. It is to be good American food and not a
> joke. I will be serving American wines, which here means Gallo, but the
> higher end Gallo!
> --
> http://www.judithgreenwood.com
>

"Goomba38" > ha scritto nel messaggio
. ..
> Giusi wrote:
>> I'm working on the menu for 20th December and would welcome some input.
>> This is how far I've come:
>>
>> Raw veg with dips served with Jello shooters
>> Chicken pot pie
>> molded gelatin salad
>> green salad with "stuff" in it and with real dressing
>> biscuits
>>
>> Any suggestions for non-salad sides? (Not green bean casserole.) Not
>> all American ingredients are available here in small city Italy.
>>
>> Also an iconic dessert that can be made ahead.
>>
>> Everything needs to be able to be made in quantity ahead of time and not
>> need much last minute fiddling. It is to be good American food and not a
>> joke. I will be serving American wines, which here means Gallo, but the
>> higher end Gallo!
>
> I always like rice with a pot pie. Perhaps a rice pilaf with some wild
> rice (classic American food!) mixed in? Cooked in stock, perhaps some
> mushrooms and green peas also added?
> I've never actually made a molded gelatin salad and thankfully only see
> them at church supper type events. Would a gelatin salad be a bit
> redundant after the frat house style Jello shooters? Jello shooters are
> great fun and at a party where getting a bit schnockered is a plus...but
> is that your goal?
> What about a good apple pie for dessert? Served with cheddar cheese.
> Goomba (who may be missing the point of this meal?)

While I thought of makng various immigrant foods for each course and saying
"That's really American," I decided not to. I always think of pilaf as sort
of middle-eastern, am I wrong?

I, unfortunately, do not have enough pie pans for 20 people, and of course
that is THE iconic American dessert. They don't sell our kind of pie pans
here and I made the mistake of using a tart pan once. You can still smell
burnt sugar sometimes.

They will get one shooter each, since Italians rarely drink cocktails
anyway--- it was just the most American drink I could think of and someone
sent me Jello!

Thanks for the input.

--
http://www.judithgreenwood.com

"Woolstitcher" > ha scritto nel messaggio
et...
>
> "Giusi" > wrote in message
> ...
>>
>> I'm working on the menu for 20th December and would welcome some input.


> Corn on the Cob

I haven't had that in seven years. It is sold overripe and precooked for a
few months of the year and it's nasty.It's vacuum packed and comes from
France, where, of course, all the best corn comes from. Irony meter on.

Giusi wrote:

> While I thought of makng various immigrant foods for each course and saying
> "That's really American," I decided not to. I always think of pilaf as sort
> of middle-eastern, am I wrong?
>
> I, unfortunately, do not have enough pie pans for 20 people, and of course
> that is THE iconic American dessert. They don't sell our kind of pie pans
> here and I made the mistake of using a tart pan once. You can still smell
> burnt sugar sometimes.
>
> They will get one shooter each, since Italians rarely drink cocktails
> anyway--- it was just the most American drink I could think of and someone
> sent me Jello!
>
> Thanks for the input.
>
Rice is a strong American grown crop, grown in the south. I don't think
of pilaf as middle eastern when it just includes some celery, onions,
chicken stock and perhaps mixed with the peas and sauteed mushrooms. The
wild rice is an even older American grain than the white, I'm sure? I
like them mixed together.
Instead of apple pies, what about baked apples?
I'm sure there are better "American" cocktails out there. Jello shots
aren't even a very classic cocktail are they? I only know them as
something college age kids toss back for fun. Something like a mint
julep would be more so since it uses KY bourbon. And it is more grown up
tasting

Goomba38 > wrote in
:

> Giusi wrote:
>
>> While I thought of makng various immigrant foods for each course and
>> saying "That's really American," I decided not to. I always think of
>> pilaf as sort of middle-eastern, am I wrong?
>>
>> I, unfortunately, do not have enough pie pans for 20 people, and of
>> course that is THE iconic American dessert. They don't sell our kind
>> of pie pans here and I made the mistake of using a tart pan once.
>> You can still smell burnt sugar sometimes.
>>
>> They will get one shooter each, since Italians rarely drink cocktails
>> anyway--- it was just the most American drink I could think of and
>> someone sent me Jello!
>>
>> Thanks for the input.
>>
> Rice is a strong American grown crop, grown in the south. I don't
> think of pilaf as middle eastern when it just includes some celery,
> onions, chicken stock and perhaps mixed with the peas and sauteed
> mushrooms. The wild rice is an even older American grain than the
> white, I'm sure? I like them mixed together.
> Instead of apple pies, what about baked apples?
> I'm sure there are better "American" cocktails out there. Jello shots
> aren't even a very classic cocktail are they? I only know them as
> something college age kids toss back for fun. Something like a mint
> julep would be more so since it uses KY bourbon. And it is more grown
> up tasting
>

More in an American theme for me would be Bloody Marys, Corn on the cob,
grits, BBQ hamburgers/hotdogs or anything BBQed, Boston Baked Beans, a
wild rice casserole, a roast chicken with coenbread stuffing. Just a few
jumbled thoughts on the subject. To me, American and Canadian cooking is
a mish-mosh of imigrant foods.

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

Giusi wrote:
> I'm working on the menu for 20th December and would welcome some input.
> This is how far I've come:
>
> Raw veg with dips served with Jello shooters
> Chicken pot pie
> molded gelatin salad
> green salad with "stuff" in it and with real dressing
> biscuits
>
> Any suggestions for non-salad sides? (Not green bean casserole.) Not all
> American ingredients are available here in small city Italy.
>
> Also an iconic dessert that can be made ahead.
>
> Everything needs to be able to be made in quantity ahead of time and not
> need much last minute fiddling. It is to be good American food and not a
> joke. I will be serving American wines, which here means Gallo, but the
> higher end Gallo!

What about cupcakes for dessert?
I just came across a recipe for vanilla cream filled, ganache frosted,
chocolate cupcakes. I think it was on the foodnetwork website.

-Tracy

"Giusi" > wrote in message
...
>
> I'm working on the menu for 20th December and would welcome some input.
> This is how far I've come:
>
> Raw veg with dips served with Jello shooters
> Chicken pot pie
> molded gelatin salad
> green salad with "stuff" in it and with real dressing
> biscuits
>
> Any suggestions for non-salad sides? (Not green bean casserole.) Not all
> American ingredients are available here in small city Italy.
>
> Also an iconic dessert that can be made ahead.
>
> Everything needs to be able to be made in quantity ahead of time and not
> need much last minute fiddling. It is to be good American food and not a
> joke. I will be serving American wines, which here means Gallo, but the
> higher end Gallo!
> --
> http://www.judithgreenwood.com

If you serve enough jello shooters nobody will care what the rest of the
meal is!! Hot dogs and apple pie!!

Ms P

Giusi wrote:
> I'm working on the menu for 20th December and would welcome some input.
> This is how far I've come:
>
> Raw veg with dips served with Jello shooters
> Chicken pot pie
> molded gelatin salad
> green salad with "stuff" in it and with real dressing
> biscuits
>
> Any suggestions for non-salad sides? (Not green bean casserole.) Not all
> American ingredients are available here in small city Italy.

Sweet-potato casserole?
Oven-baked French fries?
Twice-baked potatoes?
Mashed potatoes and gravy?
Regular baked potatoes with sour cream and bacon bits?
A relish tray?
Macaroni and cheese?
Macaroni or potato salad?
Cole slaw?

> Also an iconic dessert that can be made ahead.

Apple pie?
New York cheesecake?
Strawberry shortcake?
Homemade ice cream?
Ice-cream sandwiches?

Serene

Janet Baraclough > wrote in
:

> The message >
> from "Giusi" > contains these words:
>
>> I, unfortunately, do not have enough pie pans for 20 people,
>
> You can make twin-crust apple pie on a dinner plate or wide soup
> dish.
> 4 would serve 20 easily..
>
> Janet.

Consider a Apple Brown Betty...or a Apple Crisp

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

On Tue, 27 Nov 2007 13:52:54 -0600, "Ms P" >
wrote:


>If you serve enough jello shooters nobody will care what the rest of the
>meal is!! Hot dogs and apple pie!!
>

The only problem with jello shots is keeping the kids away from them.

Lou

Ms P wrote:
>
> "Giusi" > wrote in message
> ...
>>
>> I'm working on the menu for 20th December and would welcome some input.
>> This is how far I've come:
>>
>> Raw veg with dips served with Jello shooters
>> Chicken pot pie
>> molded gelatin salad
>> green salad with "stuff" in it and with real dressing
>> biscuits
>>
>> Any suggestions for non-salad sides? (Not green bean casserole.) Not all
>> American ingredients are available here in small city Italy.
>>
>> Also an iconic dessert that can be made ahead.
>>
>> Everything needs to be able to be made in quantity ahead of time and not
>> need much last minute fiddling. It is to be good American food and not a
>> joke. I will be serving American wines, which here means Gallo, but the
>> higher end Gallo!
>> --
>> http://www.judithgreenwood.com
>
> If you serve enough jello shooters nobody will care what the rest of the
> meal is!! Hot dogs and apple pie!!

Who needs shooters to like hot dogs and apple pie?

--
Blinky
Killing all posts from Google Groups
The Usenet Improvement Project - http://improve-usenet.org

On 27 Nov 2007 21:11:57 GMT, Blinky the Shark >
wrote:

>>
>> If you serve enough jello shooters nobody will care what the rest of the
>> meal is!! Hot dogs and apple pie!!
>
>Who needs shooters to like hot dogs and apple pie?

I've been served cheapo hot dogs with crappy condiments. And store
bought apple pie. Shooters can't hurt. LOL

Lou

"Serene" > ha scritto nel messaggio
...
> Giusi wrote:
>> I'm working on the menu for 20th December and would welcome some input.
>> This is how far I've come:
>>
>> Raw veg with dips served with Jello shooters
>> Chicken pot pie
>> molded gelatin salad
>> green salad with "stuff" in it and with real dressing
>> biscuits
>>
>> Any suggestions for non-salad sides? (Not green bean casserole.) Not
>> all American ingredients are available here in small city Italy.
>
> Sweet-potato casserole?
> Oven-baked French fries?
> Twice-baked potatoes?
> Mashed potatoes and gravy?
> Regular baked potatoes with sour cream and bacon bits?
> A relish tray?
> Macaroni and cheese?
> Macaroni or potato salad?
> Cole slaw?
>
>> Also an iconic dessert that can be made ahead.
>
> Apple pie?
> New York cheesecake?
> Strawberry shortcake?
> Homemade ice cream?
> Ice-cream sandwiches?
>
> Serene


Nice foods indeed! With some, however , there are seasonal problems. Lots
of things are only available one season of the year, like no broccoli all
summer, what a shock to an American. Sweet potatoes very hard to find and
usually those nasty white ones. They're called American potatoes, like any
potato isn't. Strawberries? Fuggedaboudit.

The biggest problem is space. Kitchen is adequate for 6-8 easily, but more
than that and there's just no space to plate shortcakes, room for ice cream
sandwiches-- very American to me but I think Italians think they invented
them. My Italian stove is 24" wide, fridge the same, so I'm probably going
to end up with one of the piece in the hand kind of things, like a cookie or
brownie. I figure the oven will hold two huge pot pies only and anything
else will have to be ready and kept warm at the fireplace.

Somehow it didn't occur to me that Mexican and Indian had been so easy until
I started thinking about American.
--
http://www.judithgreenwood.com

"Ms P" > ha scritto nel messaggio
...
>
> "Giusi" > wrote in message
> ...
>>
>> I'm working on the menu for 20th December and would welcome some input.
>> This is how far I've come:
>>
>> Raw veg with dips served with Jello shooters
> If you serve enough jello shooters nobody will care what the rest of the
> meal is!! Hot dogs and apple pie!!
>
> Ms P

You do have a point there.
--
http://www.judithgreenwood.com

Giusi > wrote:

> Raw veg with dips served with Jello shooters
> Chicken pot pie
> molded gelatin salad
> green salad with "stuff" in it and with real dressing
> biscuits
>
> Any suggestions for non-salad sides? (Not green bean casserole.) Not all
> American ingredients are available here in small city Italy.

Jeff Smith (the Frugal Gourmet) recommended fried corn with green chile
to be served with the chicken pot pie. Maybe you can find the necessary
ingredients. Here is his recipe, from _The Frugal Gourmet Cooks
American_:

Fried Corn with Green Chile

This is very quick and offers a most unusual combination of American
flavors. You need not just serve this with Mexican dinners, as it will
go well with many main courses.

3 cups fresh corn off the cob or frozen kernels, defrosted
1/2 cup peeled and diced yellow onion
3 tablespoons butter or olive oil
1 can (4 ounces) diced green chiles (I like Ortega brand best.)
Salt and pepper to taste

In a large frying pan sauté the corn and onions in butter until tender.
Add the chiles and check for salt and pepper.

> Also an iconic dessert that can be made ahead.

Apple tart, carrot pudding, syllabub, cheese curd pudding.

> Everything needs to be able to be made in quantity ahead of time and not
> need much last minute fiddling. It is to be good American food and not a
> joke. I will be serving American wines, which here means Gallo, but the
> higher end Gallo!

Can't you order American wines from an online source?

Victor

Giusi wrote:
>
> Sweet potatoes very hard to find and
> usually those nasty white ones. They're
> called American potatoes, like any potato isn't.

Too bad. I was about to suggest mashed
sweet potatoes with mini-marshmallows
on top. It's the mini-marshmallows that
make it truly and completely American.

This one's too fancy. We don't furrow
the potatoes. And that's way too many
mini-marshmallows.

http://i.timeinc.net/recipes/i/recip...l-392646-l.jpg

This one's drowning in marshmallows,
and they're the regular size, not the
mini size.

http://img.photobucket.com/albums/v3...ocasserole.jpg

Again, too many mini-marshmallows, and worse,
what are those pecans doing in there?
Must be a regional thing.

http://images.jupiterimages.com/comm...5/23047548.jpg

Still too many mini-marshmallows, and the
sweet potatoes don't appear to have been
mashed.

http://images.jupiterimages.com/comm...1/23220184.jpg

Don't know why I can't find a picture of
canonical American sweet potatoes.
The mini-marshmallows should be studded
on the top, not forming a continuous
layer. No more than about 20% coverage of
the surface of the mashed sweet potatoes.
It's okay if a few marshmallows touch
each other and melt together during baking,
but that should be avoided. They should
be spaced far enough apart that they don't
melt together.

On Tue, 27 Nov 2007 15:55:07 +0100, "Giusi" >
wrote:

>While I thought of makng various immigrant foods for each course and saying
>"That's really American," I decided not to. I always think of pilaf as sort
>of middle-eastern, am I wrong?

Rice pilaf is also known as rice perlow, perloo, and pilau . It is a
very American dish. See he
http://answers.yahoo.com/question/in...7120124AAMRSUw

>I, unfortunately, do not have enough pie pans for 20 people, and of course
>that is THE iconic American dessert. They don't sell our kind of pie pans
>here and I made the mistake of using a tart pan once. You can still smell
>burnt sugar sometimes.

I would try an apple brown betty, a peach cobbler, or a berry cobbler.
Any in season or preserved fruit prepared as a fruit crisp feels very
American to me.

>
>They will get one shooter each, since Italians rarely drink cocktails
>anyway--- it was just the most American drink I could think of and someone
>sent me Jello!

Jello shooters are fun. By all means serve them, but please don't
pass along the idea that they are representative of American
cocktails. Maybe you could get ahold of some American beer or wine. A
mint julip, milk punch, or hurricane would at least be regional.

I would also think about serving biscuits -- these are good with ham
during cocktail hour -- and cornbread.

Tara

On Tue, 27 Nov 2007 12:42:41 +0100, "Giusi" >
wrote:

>Any suggestions for non-salad sides? (Not green bean casserole.) Not all
>American ingredients are available here in small city Italy.

slowly cooked green beans or greens flavored with ham
stewed okra and tomatoes
cabbage
mashed potatoes
pickles / peppers

Tara

Giusi wrote:
> I'm working on the menu for 20th December and would welcome some input.
> This is how far I've come:
>
> Raw veg with dips served with Jello shooters
> Chicken pot pie
> molded gelatin salad
> green salad with "stuff" in it and with real dressing
> biscuits
>
> Any suggestions for non-salad sides? (Not green bean casserole.) Not all
> American ingredients are available here in small city Italy.
>
> Also an iconic dessert that can be made ahead.
>
> Everything needs to be able to be made in quantity ahead of time and not
> need much last minute fiddling. It is to be good American food and not a
> joke. I will be serving American wines, which here means Gallo, but the
> higher end Gallo!


Jello shooters and molded gelatin salad are not what I would call
"iconic American". They are stereotypes of certain areas.


Sides? Artichokes; mashed squash; asparagus; broccoli.

Green salad with what kind of stuff? I recommend any of the following
in combination: tomato, fresh mushrooms, croutons, grated fresh Parmesan
or crumbs of feta or goat cheese, chopped bell pepper or peperoncini,
shredded carrot, chopped onion or green onion.

Dessert? Strawberry shortcake; cheesecake; apple pie; ice cream;
tiramisu (yes, really!)

gloria p

Giusi wrote:

>
> I, unfortunately, do not have enough pie pans for 20 people, and of course
> that is THE iconic American dessert. They don't sell our kind of pie pans
> here and I made the mistake of using a tart pan once. You can still smell
> burnt sugar sometimes.
>

You don't have to make pie in a round pan. You could make "apple crisp"
in 9x13 type pans with a pastry crust and maybe lattice top crust and
cut it into squares to serve.

gloria p

On Wed, 28 Nov 2007 03:09:16 GMT, Puester >
wrote:

>Giusi wrote:
>
>>
>> I, unfortunately, do not have enough pie pans for 20 people, and of course
>> that is THE iconic American dessert.
>
>You don't have to make pie in a round pan. You could make "apple crisp"
>in 9x13 type pans with a pastry crust and maybe lattice top crust and
>cut it into squares to serve.
>
>gloria p

Another very iconic dessert is brownies.... How about those?

Christine

Christine Dabney > wrote in
:

> On Wed, 28 Nov 2007 03:09:16 GMT, Puester >
> wrote:
>
>>Giusi wrote:
>>
>>>
>>> I, unfortunately, do not have enough pie pans for 20 people, and of
>>> course that is THE iconic American dessert.
>>
>>You don't have to make pie in a round pan. You could make "apple
>>crisp" in 9x13 type pans with a pastry crust and maybe lattice top
>>crust and cut it into squares to serve.
>>
>>gloria p
>
> Another very iconic dessert is brownies.... How about those?
>
> Christine
>

Apple strawberry or apple rhubarb crisp might be nicer. Even a mixed
berry crisp long as blueberries are in it.

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

On Tue, 27 Nov 2007 12:42:41 +0100, "Giusi" >
wrote:

>Jello shooters

I don't know how iconic those are. The only place I've heard about
them is here.

--
See return address to reply by email
remove the smiley face first

On Tue, 27 Nov 2007 15:55:07 +0100, "Giusi" >
wrote:

>I, unfortunately, do not have enough pie pans for 20 people, and of course
>that is THE iconic American dessert. They don't sell our kind of pie pans
>here and I made the mistake of using a tart pan once.

You don't need a pie pan to make apple pie, make a rustic one.
Here are some ideas.
http://www.kcra.com/foodarchive/9955935/detail.html
http://www.womansday.com/recipes/114...apple-pie.html
http://yadamnpastrychef.blogspot.com...e-la-mode.html
http://www.instructables.com/id/Rustic-Apple-Tart/

--
See return address to reply by email
remove the smiley face first

Puester wrote:
>
> Giusi wrote:
>
> You don't have to make pie in a round pan. You could make
> "apple crisp" in 9x13 type pans with a pastry crust and
> maybe lattice top crust and cut it into squares to serve.

Oh! You're thinking about Apple Pan Dowdy!
That's more quintessentially American than
traditional apple pie.

That and baked sweet potatoes (with the
mini-marshmallows on top) is more than
enough to get me back on my diet!
Hate that stuff!

I'll eat the coconut macaroons, though.
Those are good stuff!

And the rice crispy cakes made from the
recipe on the label of the jar of Kraft
marshmallow creme. Those are good, too.
Eat about six of those, and you'll vote
for George W. Bush, again. :-)

In article >, sf wrote:

> On Tue, 27 Nov 2007 12:42:41 +0100, "Giusi" >
> wrote:
>
> >Jello shooters
>
> I don't know how iconic those are. The only place I've heard about
> them is here.

They've made their way to New Zealand -- reasonably common at student
parties.

Miche

--
Electricians do it in three phases

"Victor Sack" > ha scritto nel messaggio
.. .
> Giusi > wrote:
>
>> Raw veg with dips served with Jello shooters
>> Chicken pot pie
>> molded gelatin salad
>> green salad with "stuff" in it and with real dressing
>> biscuits
> 3 cups fresh corn off the cob or frozen kernels, defrosted
> 1/2 cup peeled and diced yellow onion
> 3 tablespoons butter or olive oil
> 1 can (4 ounces) diced green chiles (I like Ortega brand best.)
> Salt and pepper to taste
>
> Can't you order American wines from an online source?
>
> Victor

Thanks Victor. You need to go shoipping with me. Of the above I can get
the onion, salt and pepper.

It's impossible to order online nowadays because the postal workers rob
freely from what passes through their hands. They even open packages and
take what they like then reseal them with Postal Office official tape. That
had been cleaned up a few years ago, but it's back and increasing.
--
http://www.judithgreenwood.com

"Puester" > ha scritto nel messaggio
...
> Giusi wrote:
>> I'm working on the menu for 20th December and would welcome some input.

> Green salad with what kind of stuff? I recommend any of the following in
> combination: tomato, fresh mushrooms, croutons, grated fresh Parmesan or
> crumbs of feta or goat cheese, chopped bell pepper or peperoncini,
> shredded carrot, chopped onion or green onion.


I was thinking California style salad, which is really foreign here -- with
loads of things like nuts, cheese, etc.

"Christine Dabney" > ha scritto nel messaggio
...
> On Wed, 28 Nov 2007 03:09:16 GMT, Puester >
> wrote:
>
>>Giusi wrote:
>>
>>>
>>> I, unfortunately, do not have enough pie pans for 20 people, and of
>>> course
>>> that is THE iconic American dessert.
>>
>>You don't have to make pie in a round pan. You could make "apple crisp"
>>in 9x13 type pans with a pastry crust and maybe lattice top crust and
>>cut it into squares to serve.
>>
>>gloria p
>
> Another very iconic dessert is brownies.... How about those?
>
> Christine

I really think they do sound the easiest to serve in tight situations. I
recently made some with dollops of raspberry jam dropped onto the batter
which was delicious. Requires parchment underneath, though.

--
http://www.judithgreenwood.com

<sf> ha scritto nel messaggio
...
> On Tue, 27 Nov 2007 12:42:41 +0100, "Giusi" >
> wrote:
>
>>Jello shooters
>
> I don't know how iconic those are. The only place I've heard about
> them is here.

Silly, but def American because there's no Jello here.


--
http://www.judithgreenwood.com

<sf> ha scritto nel messaggio
...
> On Tue, 27 Nov 2007 15:55:07 +0100, "Giusi" >
> wrote:
>
>>I, unfortunately, do not have enough pie pans for 20 people, and of course
>>that is THE iconic American dessert. They don't sell our kind of pie pans
>>here and I made the mistake of using a tart pan once.
>
> You don't need a pie pan to make apple pie, make a rustic one.
> Here are some ideas.
> http://www.kcra.com/foodarchive/9955935/detail.html
> http://www.womansday.com/recipes/114...apple-pie.html
> http://yadamnpastrychef.blogspot.com...e-la-mode.html
> http://www.instructables.com/id/Rustic-Apple-Tart/
>

Yes, I know, and they leak!
--
http://www.judithgreenwood.com

On Wed, 28 Nov 2007 10:08:16 +0100, "Giusi" >
wrote:

><sf> ha scritto nel messaggio
.. .
>> On Tue, 27 Nov 2007 15:55:07 +0100, "Giusi" >
>> wrote:
>>
>>>I, unfortunately, do not have enough pie pans for 20 people, and of course
>>>that is THE iconic American dessert. They don't sell our kind of pie pans
>>>here and I made the mistake of using a tart pan once.
>>
>> You don't need a pie pan to make apple pie, make a rustic one.
>> Here are some ideas.
>> http://www.kcra.com/foodarchive/9955935/detail.html
>> http://www.womansday.com/recipes/114...apple-pie.html
>> http://yadamnpastrychef.blogspot.com...e-la-mode.html
>> http://www.instructables.com/id/Rustic-Apple-Tart/
>>
>
>Yes, I know, and they leak!

Not any more than a regular apple pie, probably less and I never think
of them as leaky. Bake them on a cookie sheet, just like you would
with a regular one in a pie pan.

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On Tue, 27 Nov 2007 19:34:12 -0500, Tara >
wrote:

>On Tue, 27 Nov 2007 15:55:07 +0100, "Giusi" >
>wrote:
>

>>They will get one shooter each, since Italians rarely drink cocktails
>>anyway--- it was just the most American drink I could think of and someone
>>sent me Jello!
>
>Jello shooters are fun. By all means serve them, but please don't
>pass along the idea that they are representative of American
>cocktails. Maybe you could get ahold of some American beer or wine. A
>mint julip, milk punch, or hurricane would at least be regional.
>

how about long island ice tea for the shooters?

your pal,
blake

On Tue, 27 Nov 2007 20:26:08 -0800, sf wrote:

>On Tue, 27 Nov 2007 12:42:41 +0100, "Giusi" >
>wrote:
>
>>Jello shooters
>
>I don't know how iconic those are. The only place I've heard about
>them is here.

they were mentioned on an episode of 'the simpsons.' that's pretty
all-american.

your pal,
blake

writes:
>Giusi wrote:
>> I'm working on the menu for 20th December and would welcome some input.
>> This is how far I've come:
>>
>> Raw veg with dips served with Jello shooters
>> Chicken pot pie
>> molded gelatin salad
>> green salad with "stuff" in it and with real dressing
>> biscuits
>>
>> Any suggestions for non-salad sides? (Not green bean casserole.) Not all
>> American ingredients are available here in small city Italy.
>
>Sweet-potato casserole?
>Oven-baked French fries?
>Twice-baked potatoes?
>Mashed potatoes and gravy?
>Regular baked potatoes with sour cream and bacon bits?
>A relish tray?
>Macaroni and cheese?
>Macaroni or potato salad?
>Cole slaw?


Spamburgers?

"kilikini" > ha scritto nel messaggio
...
> Giusi wrote:
>> "Puester" > ha scritto nel messaggio
>> ...
>>> Giusi wrote:
>>>> I'm working on the menu for 20th December and would welcome some
>>>> input.
>>
>>> Green salad with what kind of stuff? I recommend any of the
>>> following in combination: tomato, fresh mushrooms, croutons, grated
>>> fresh Parmesan or crumbs of feta or goat cheese, chopped bell pepper
>>> or peperoncini, shredded carrot, chopped onion or green onion.
>>
>>
>> I was thinking California style salad, which is really foreign here
>> -- with loads of things like nuts, cheese, etc.
>
> When I lived in California (and I ate salads a LOT) I'd order a cobb
> salad, or a crab louie or a spinach with hot bacon dressing. The cobb
> salad has everything but the kitchen sink; olives, bacon, carrots, ham,
> blue cheese, cheddar cheese, tomatoes, etc. Crab Louie is similar, minus
> bacon and blue cheese, but add avocado. A spinach salad is just what it
> sounds like; raw baby spinach with raw red onion rings, hard boiled eggs,
> crumbled bacon and a hot bacon dressing added at the last minute. I used
> to go to the Harbor House Cafe in Sunset Beach either before an early
> morning surf or after a late night of clubbing (they're open 24 hours) and
> they served the HUGEST salads I have ever seen. They would be about 3
> meals for me. It was my favorite spot to eat and there was always at
> least an hour wait for a table. No one cared, the food was awesome! I
> miss that place.
>
> http://www.harborhousecafe.com/menu.htm#Salads
>
> kili

I love those too, and I miss them. I make a fake Cobb sometimes for ME.


--
http://www.judithgreenwood.com

"tert in seattle" > ha scritto nel messaggio
...
> writes:
>>Giusi wrote:
>>> I'm working on the menu for 20th December and would welcome some input.
>>> This is how far I've come:

> Spamburgers?

I know that's a joke, but anyway, the idea is to present American food as
good food, just as I did with other cuisines. Stereotypes are so strong
here that people really do think we eat junk all the time. Hotdogs,
hamburgers, french fries and bad ice cream.

I want to present a "doable here" menu of very American food, not
stwereotypical American food.
--
http://www.judithgreenwood.com

Giusi > wrote:

>I want to present a "doable here" menu of very American food, not
>stereotypical American food.

A New Jersey-type stromboli, filled with sausage, ham, pepperoni,
AND ground beef.

A California-type pizza, no tomato sauce, with duck confit and
quail eggs.

Macaroni Salad, with celery and mayonaisse.

Santa-Maria-type grilled tri-tip.

Chopped salad with blue cheese dressing, or Cobb salad with
Green Goddess dressing.

Steve